Archive for the ‘Muffins/Cupcakes’ Category

Funfetti Cupcakes

May 31st, 10 / 1 Comment

Happy Memorial Day, THANK YOU to all our men and women out there serving our country. I truly appreciate it! God Bless you and your families.

As soon as I saw these sprinkles I bought them, but wasn’t sure what I would use them for. I then decided they would be before for funfetti cupcakes for a BBQ on Memorial Day.

Funfetti Cupcakes (From: Amber’s Delectable Delights)

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles

Preheat the oven to 350 degrees F. Put liners in cupcake pan, I got 12 cupcakes, but could of got more if I wanted.

In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean about 20 minutes. Allow to cool in pan for 10 minutes, then remove to a wire rack to cool completely. Frost once cooled as desired.

Banana Muffins

May 24th, 10 / 2 Comments

These were for sure the favorite muffin. They were gone and I got lots of compliments on them, somehow I didn’t even try one of these… opps.

I have a normal banana bread recipe I used but the brown sugar attracted me to the recipe, I have never made any with all brown sugar and I thought it might give them a more rich flavor. Based upon all the reviews I got I guess I was right.

Banana Bread (From: Allrecipes)

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Maple Bacon Muffins

May 20th, 10 / 2 Comments

Wow sorry for the lack of updates, we are in our busy summer mode go go go, then we had a wonderful hacker attack the site, seriously why attack my poor little, I mean really little site? Yea not really sure, but thanks to my wonderful father in law it’s back up and running, I am hoping to give it a big makeover in the following weeks, but for now it’s all about getting it back up.

Our daughter Madalynn was baptized this past weekend, we did a brunch type meal after the service. I made 3 kinds of muffins and a hashbrown casserole, all will be featured on the blog in the coming days.

Since I did two normal muffin recipes I wanted to make something different and fun for the other option. I decided on these because who doesn’t love maple and bacon, I mean come on. These were really good and something fun.

Maple Bacon Muffins (From: Mr. Breakfast)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable or canola oil
  • 2/3 cup maple syrup
  • 8 bacon strips – cooked and crumbled

Preheat oven to 400 degrees.

Prepare 12 regular-size muffin cups with cooking spray or muffin papers.

In a large bowl, sift together the flour, baking powder and salt.

In a separate medium bowl, beat the egg with the milk. Add the oil and maple syrup and mix well.

Add the wet ingredients and crumbled bacon to the dry ingredients. Stir until just combined and moistened.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out dry (no batter).

Let muffins cool for 10 minutes.

Butterscotch Dark Chocolate Muffins

Apr 19th, 10 / 3 Comments

I saw a recipe for butterscotch chocolate chip scones come up in my google reader this week and instantly couldn’t stop talking about them, but I can’t seem to get over my scone scare. I made them once and they were horrible and I am nervous to try them again :( I need to get over it.

But I took the flavors and ran and made this muffin…. I am SOO proud of myself for making them from scratch, a few years ago I can’t imagine create a recipe all by myself, but I did it today and these muffins are delicious and amazing!

Butterscotch Dark Chocolate Muffins (From: Myself)

  • 1 cup butter, softened
  • 1 1/4 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 1/2 cups sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips
Preheat oven to 350.

 

In a large mixing bowl, cream together the butter and sugars until smooth. Add eggs, one at a time, mixing well after each.

 

Stir in sour cream, milk and vanilla and mix well.

 

Add flour, baking soda, and baking powder; mix until just moistened. 

 

Fold in dark chocolate chips and butterscotch chips.

 

Fill paper-lined muffin cups 2/3 full.

 

Bake for 25-30 minutes or until golden brown. 
***this makes a lot of muffins, but I wanted enough for breakfast for the week and brought a bunch of mini muffins to both of our works. You could easily half this recipe!

Double Chocolate Muffins

Nov 14th, 09 / 2 Comments

This morning all I could think about was baking, I have missed being in the kitchen SOOOO much lately. Tonight I was determined to get in there for a bit. I did very good making it about an hour and half and getting both things done I wanted. Although we ended up with take out instead of the hot dish I had planned… oh well baking is more important.

My favorite muffin hands down is double chocolate muffins, I love the Otis Spunkmeyer ones but hate paying the price for them. I decided to make some of my own, one problem was I had no unsweetened chocolate, so I used almond bark. They are AWESOME and taste good, and taste like double chocolate, but don’t really look like double chocolate :)

Double Chocolate Muffins (From: Diana’s Desserts)

Double Chocolate Muffins

  • 3 ounces unsweetened chocolate
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (12-ounce) bag semisweet chocolate chips
  • Additional semisweet chocolate chips, for topping muffins (optional)

Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups (I got 18 muffins) with non-stick cooking spray, or line muffin cups with muffin or cupcake liners.

In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.

In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.

Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh.

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